Tag: What’s for Dinner? Sunday Link-Up

Celebrations, snack, appetizer

Old-Fashioned Party Food

by Irene5 Comments on Old-Fashioned Party Food
Old-Fashioned Party Food

New Year's Eve and Day celebrations are around the corner; many people host get-togethers, often cocktail-party style, or as a casual night with games, and finger foods are a great option to offer at these gatherings. After sharing a very traditional menu in my last post, I thought of these old-fashioned sandwiches and canapés, maybe not the most sophisticated choices, but which sure will bring tasty memories of past celebrations to many of us who grew up in Mexico City during the 20th Century ... click on title for more

Celebrations, Regional Cuisine

Guerrero Style “Stuffing” – Relleno

by Irene2 Comments on Guerrero Style “Stuffing” – Relleno
Guerrero Style “Stuffing” – Relleno

Although this preparation is called relleno (literally, stuffing), and is traditional during the Christmas season in the Mexican state of Guerrero, this delicious pork dish stands on its own as a main dish any time of the year.  Guerrerenses often enjoy it on Sundays, after church, or while watching a sports game, popularly stuffed in a crusty bun (hence the name), topped with a piece of crispy skin from the pork, and pickled jalapeños ... click on title for more

Ingredients, Regional Cuisine

Durango Style Gorditas

by Irene8 Comments on Durango Style Gorditas
Durango Style Gorditas

The word gordita means “chubby”, a very appropriate name for this dough patty, since it is formed into a nice, round shape, often stuffed generously.  It is safe to say that every region in Mexico has its own gordita recipes; in Northern Mexico, it is traditional to grill plain corn masa patties, which are then opened and stuffed with a variety of dishes or stews, called guisados ... click on title for more

Ingredients, Regional Cuisine

Torta de Macal – Malanga Cake

by Irene5 Comments on Torta de Macal – Malanga Cake
Torta de Macal – Malanga Cake

Malanga is an edible corm, similar to eddo (satoimo) and taro; while the last two are originally from Asia, malanga is native to South America and naturalized in the Yucatan peninsula, Mexico, where it is known as macal. One recipe for macal from that region is torta de macal, a sweet creamy cake; since I had some eddo (satoimo) from my garden, I simply used them instead ... click on title for more